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There are some foods that are just staples of a season. This time of year pumpkin flavored foods are everywhere! There are pumpkin flavored coffees, cakes, roasted pumpkin seeds and much more. However, none say “fall” to me quite like a pumpkin roll made just right. I’ve had some pumpkin rolls in the past that are too filled with spice and others that the cream filling just wasn’t quite right, but this recipe I am sharing is the perfect balance of sweet and pumpkin.

For the cake you will need:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp. salt

1 tsp. baking powder

1/2 tsp. cinnamon

3/4 cup all purpose flour

For the filling you will need:

8 oz. cream cheese

2 tbs. butter

1 tsp. vanilla

1 cup powdered sugar

Directions for preparing:

1. Preheat the oven to 375 degrees.

2. Combine all ingredients for the cake mixture into a large bowl.

3. Whisk the ingredients together.

4. Line a jelly roll pan with wax paper. (I was out of wax paper and instead used aluminum foil. I sprayed the foil with Pam.)

5. Pour the cake mixture into the lined jelly roll pan.

6. Bake at 375 for 15 minutes.

7. While the cake is baking, sprinkle an unfolded dish towel with powdered sugar.

8. After the cake has baked, invert it on top of the powdered towel and detach it from the the wax/foil lining.

9. Slowly and gently roll the cake up into the powdered towel and place in the refrigerator to cool.

10. While the cake is cooling, begin making the filling. Combine the filling in a bowl and mix until it becomes a frosting consistency.

11. After the cake has cooled, gently unroll it, and spread the filling mixture evenly across it.

12. Gently roll the cake back up.

13. Enjoy! (Note: The pumpkin roll must be refrigerated.)

With a little time and by following these step by step instructions, you can make a pumpkin roll that is sure to get rave reviews from any crowd. It’s both a beautiful dessert and has the perfect fall taste. I hope you enjoy this recipe. I can guarantee that the finished product will be a pumpkin roll that’s gone almost as soon as it’s served.

Like this:

My favorite season is upon us and all things pumpkin are en vogue. From pumpkin picking, to pumpkin carving, to pumpkin eating, we are abuzz with excitement over the beautiful seasonal vegetable. When trying to decide how to make the perfect seasonal dessert with pumpkin, I always look for a dish that’s also pleasing to the eye. Years ago I came across a recipe for Pumpkin Gingerbread Trifle and the rest has been history. It’s a beautiful dish, but most importantly, it tastes fantastic! I give you Pumpkin Gingerbread Trifle:

You will need:

2 (14 ounce) packages of gingerbread mix

1 (5.1 ounce) box cook and serve vanilla pudding mix

1 (30 ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 tsp cinnamon

1 (12 ounce) container frozen whipped topping

1/2 cup gingersnaps, optional

Directions:

Bake the gingerbread according to the directions on the box and allow it to cool completely. I usually do this in the morning and just leave it to cool until I’m ready to make the trifle in the afternoon.

Prepare the vanilla pudding and set it aside to cool. It’s a good idea to make this while the gingerbread is baking and then leave it in the fridge to chill until you’re ready to complete the trifle.

When the gingerbread has cooled and the pudding has chilled, stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.

Pour 1/2 of the pudding mixture over the gingerbread.

Add a layer of whipped topping.

Repeat the pattern with the remaining gingerbread, pudding and whipped topping.

Sprinkle the top of the trifle with crushed or whole gingersnaps for decoration.

Allow the trifle to cool in the refrigerator overnight. It will be ready to enjoy the next day. Each time I’ve made this for a party or family gathering, it has received rave reviews. It has the perfect fall taste and is a dish that’s pretty enough to take anywhere. I hope you enjoy!